Tags

A couple of weeks ago, when the Southwest Stuffed Avocado recipe was posted, one of our readers mentioned stuffed sweet potatoes. Hmmm…. Did you just say stuffed and sweet potatoes in the same sentence?!!! I LOVE sweet potatoes, and putting a good filling inside of them just sounded divine! That was the best dinner idea that anyone could have given me…thank you! After I read that comment, I knew that I would have to find a recipe for it ASAP…and I did. I found this recipe on Skinny Ms., and I’ll tell ya what, I love it. Wanna know something else?! My husband loved it too, and it’s totally vegetarian! This recipe is packed with good-for-you ingredients, low in calories, and will keep that tummy of yours satisfied for hours. Enjoy!!

photo 2-3

Yields: 4 | Serving Size: 1 potato | Calories: 215 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 15 mg | Carbohydrates: 43 g | Dietary Fiber: 8 g | Sugars: 3.5 g | Protein: 8.5 g |

 Ingredients

  • 4 small sweet potatoes
  • 1 teaspoon olive oil
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 cup canned, chopped tomatoes with juices (I used Fire Roasted Tex Mex style diced tomatoes, but you can use any you want)
  • 1/2 cup cooked black beans
  • 1/2 cup frozen corn kernels
  • 2 tablespoons fresh chopped cilantro
  • Sea salt and freshly ground pepper, to taste

 Directions

Preheat oven to 400 degrees F.

Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.

While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.

To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.

photo 1-2

Have an awesome day!

-McKell

Advertisements